Coconut Berry Fudge Cups

You guys!  These Coconut Berry Fudge Cups are so good!!  If you like my coconut almond fudge, or my lemon coconut fudge, then you will also love the coconut berry fudge cups.  They best part?  They are super easy and only take 4 ingredients!  Only 2 tablespoons of added sugar in the entire batch.  I made mine in standard sized muffins pans, but you can also do these in mini muffin pans for a bite sized treat.

Coconut Berry Fudge Cups - My Whole Food Life

These little bites of fudge are vegan, gluten free and paleo.  I know it’s kinda early to mention this, but as I was making them, I thought they would be great for Memorial Day or 4th of July parties.  Don’t you think?  These fudge cups literally only took a few minutes to make!

Coconut Berry Fudge Cups

Yields 5 standard sized cups

Coconut Berry Fudge Cups

5 minPrep Time

5 minCook Time

10 minTotal Time

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Ingredients

  • 1 1/2 cups coconut butter (you can use homemade or store bought )
  • 1/3 cup almond milk (I used unsweetened vanilla)
  • 2 T maple syrup (honey will work too)
  • About 1 cup berries of your choice (I used raspberries and blueberries)

Instructions

  1. In a food processor , combine all ingredients but the fruit. Blend until smooth.
  2. Spoon mixture into lined muffin pans . Please make sure to use greased liners for this recipe. Silicone liners will work best, but paper liners should also work if you grease them.
  3. Press the berries into the top of each cup.
  4. Stick the whole thing in the fridge to firm up. This should only take a few minutes.
  5. Enjoy!!
http://mywholefoodlife.com/2015/04/23/coconut-berry-fudge-cups/

Coconut Berry Fudge Steps

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25 thoughts on “Coconut Berry Fudge Cups

  1. Did I miss something? Where’s the fudge?
    I have coconut butter – bought it for a recipe. Only used 1 tablespoon. Now I have something else to try. Thanks. For both suggestions

  2. Wow. With this coconut butter/coconut manna, you are opening up a whole new direction for me. I am always looking for a new way to add coconut to my plate. Thanks for another great recipe.

  3. I have these firming up in the fridge right now! I used frozen blueberries since I didn’t have fresh. Can’t wait to try them!

      1. I loved them! They’re tasty even without the fruit but it adds another dimension to them. Thanks for the recipe!

    1. Coconut cream is different. It’s too soft for this recipe. It may work if yo freeze these, but I am not 100% sure

  4. Has anyone tried it with cashew milk? It’s the only kind of milk I have on hand, besides my kid’s raw milk, and I’m dying to make this!

  5. I love cooking with coconut butter but for spreading I use the other coconut stuff http://www.tiana-coconut.com/products/coconut-superfoods/spreadable-coconut-butter-substitute/ that most people don’t know. It doesn’t taste like coconut, I am really addicted to it. For this recipe in particular I’ve used this http://www.tiana-coconut.com/products/coconut-superfoods/raw-coconut-goodness/ that can be used to make coconut milk or cream, very versatile. Sometimes people get confused by the different products, why not writing a post about the differences? 😉 For example between the coconut oil; coconut butter for cooking; coconut butter for spreading and coconut flesh for making milk and cream 🙂 it would be interesting!
    Thank you for this amazing and delicious recipe 🙂

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